This Orange Creamsicle Pie is everything we love about no-bake dessert recipes: easy to make, make ahead friendly, and only 8 simple ingredients (no cool whip, cream cheese, or gelatin required)! With a buttery graham cracker crust and a creamy filling made with orange concentrate and sweetened condensed milk, the family will be asking for this frozen dessert all summer long!
This post includes all the tips you need for stellar results, including how to keep your crust from crumbling and keep your filling fluffy. Plus we share techniques for decorating the top of the pie effortlessly!
This no bake orange pie is a slam dunk summer dessert recipe! It's excellent for beginner bakers or those of you who love baking, but just need something ultra simple.
- You can make this start to finish in just 20 minutes, then pop it in the freezer.
- Skip the cool whip, jello and gelatin... really! I know it's classic, but we will show you how to replace them for a truly superior taste and texture.
- Learn the secret to making your pie crust even on the sides and bottom.
- Find links to all the tools I actually use in my kitchen with great results!
If want more orange dessert ideas, I highly recommend this moist orange loaf cake and this orange glaze. Promise me when I tell you they are seriously good and genuinely made on repeat in our family!
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Ingredients for orange dreamsicle pie
Ingredient quantities are in the recipe card below, but the most important tip is to use a fresh orange to add that true fresh flavor that doesn't always translate in frozen concentrate or orange extract.
- Graham crackers: A homemade graham cracker crust is not hard to make! Use fresh (not expired) crackers for the best flavor. You can also buy them already ground into crumbs.
- Sugar: Just regular granulated sugar.
- Butter: I prefer to use salted butter, but unsalted is fine in this recipe.
- Heavy cream: This also goes by heavy whipping cream in the store. It's best to start with this cold!
- Powdered sugar: Beyond sweetening, this sugar helps the filling hold sturdy.
- Frozen orange juice concentrate: Thaw this for awhile before you start so that it incorporates evenly.
- Sweetened condensed milk: Don't substitute this with evaporated milk. Eagle brand is great, but I find the generic brand to work equally well.
- Orange: Since you are using the zest, pick an orange with a bright, healthy peel. You can also grab an extra to cut orange slices for the top as decoration. I don't suggest substituting with mandarin oranges.
How to make orange creamsicle pie
Before you get started, make sure your juice concentrate is set aside to thaw and your heavy cream is really cold in the fridge. You can also zest the orange with a microplane.
Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar and melted butter, then pulse until it resembles damp sand.
Press the crust firmly into the bottom and sides of a 9 inch deep dish pie pan with a tamper or flat measuring cup. Pro tip: Start by pressing ⅔ of the crumbs into the sides, then add the remaining ⅓ for the bottom like we show in this lemon pie post.
In a large bowl, whip the heavy cream and powdered sugar for 6-7 minutes, or until stiff peaks form. You can use a stand mixer and whisk attachment or a hand mixer for this.
In a separate mixing bowl, whisk together the thawed concentrate, sweetened condensed milk, and zest. Fold the whipped cream into the mixture until fully combined and no white streaks remain.
Pour the filling into the pie crust. Smooth out the top with an offset spatula, or use a ladle or back of a spoon to add a pretty pattern.
Freeze it uncovered for at least 6 hours. Once it's solid, cover with plastic wrap and freezer until you're ready to serve.
Pro tip: This orange dreamsicle pie looks extra cute with a little whipped cream on the top sprinkled with orange zest!
How do you wrap a frozen pie?
Start by freezing the pie uncovered on a flat surface for at least 6 hours (place it on a cookie sheet to make the surface flat if needed). Once it is mostly solid, wrap the whole pie plate tightly in plastic wrap, followed by a layer of tinfoil.
Place it back in the freezer until ready to serve, being careful not to store other heavy objects on top or it may dent.
How long does no bake pie last in the freezer?
If stored properly, creamsicle pie can be stored in the freezer for 1-2 months. If you plan on freezing it for longer than a few days, I suggest wrapping it in two layers of plastic wrap followed by foil to prevent freezer burn.
FAQ
I highly recommend using homemade whipped cream instead of Cool Whip. The texture and flavor is noticeably better! As an added bonus, you avoid a lot of unnecessary chemicals and ingredients by making it yourself.
Yes, you can use a store bought crust instead. Be aware that it will be smaller than a deep dish pan, so you will have extra filling. You can either pile it extra high or use it up by making some mini parfaits!
No, you must freeze this orange pie before serving it because the filling will be too soft to hold it's shape before chilling.
Tips and tricks
- Use firm pressure to compact the crust so that it isn't crumbly.
- Don't skip the orange zest - it adds that pop of fresh flavor.
- Fold the cream gently so that the air isn't knocked out of it.
- This is a rich pie. For a more mellow lime flavor, use a little less orange juice concentrate (about ½ cup).
More no bake dessert recipes
Looking for other easy dessert recipes like this? Try these:
Recipe
No Bake Orange Creamsicle Pie Recipe (Homemade!)
Ingredients
- 12 sheets graham crackers or 1.5 cups crumbs
- 3 tablespoon sugar
- 7 tablespoon butter melted
- 1½ cups heavy cream
- ½ cup powdered sugar
- 6 oz (about ¾ cup) frozen orange juice concentrate thawed
- 14 oz sweetened condensed milk
- ½ orange zested
Instructions
- In a food processor, pulse the graham crackers until they are fine crumbs. Add the sugar and melted butter. Pulse until evenly combined and resembling damp sand.12 sheets graham crackers, 3 tablespoon sugar, 7 tablespoon butter
- To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
- In a stand mixer fitted with whisk attachment or hand beaters, whip the heavy cream and powdered sugar on high until stiff peaks form, about 6-7 minutes.1½ cups heavy cream, ½ cup powdered sugar
- In a separate bowl, thoroughly combine the frozen concentrate, sweetened condensed milk, and orange zest. Using a rubber spatula, gently fold the cream into this mixture, continuing to fold until it is thoroughly combined and no white streaks remain.6 oz (about ¾ cup) frozen orange juice concentrate, 14 oz sweetened condensed milk, ½ orange
- Pour the filling into the prepared pie crust. Smooth out the top or add a design (see post for ideas). Then freeze uncovered for at least 6 hours. Once frozen thoroughly, cover with plastic wrap and leave in the freezer until ready to serve.
- To serve, thaw for about 10 minutes to make it easier to cut. Enjoy!
Notes
- Use firm pressure to compact the crust so that it isn't crumbly.
- Don't skip the orange zest - it adds that pop of fresh flavor.
- Fold the cream gently so that the air isn't knocked out of it.
- This is a rich pie. For a more mellow lime flavor, use a little less orange juice concentrate (about ½ cup).
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Maybel says
Tastes like the popsicle! I love that is all homemade but still easy.
Misty says
Glad it turned out well!